Juicy veal cutlets with a tangy Gorgonzola sauce blends ingredients typical of the Lombardy region of northern Italy. Its lush green pastures, fresh mountain air and cool streams produce excellent dairy products and wonderful veal.
Gorgonzola is a blue-veined, cow’s-milk cheese that takes its name from the town in Lombardy. You can find a domestic Gorgonzola, crumbled and ready-to-use, in the supermarket.
The veal and pasta take just minutes to make. Get all of the ingredients ready before you start cooking and serve the meal immediately.
Wine suggestion: Creamy Gorgonzola calls for a big red wine like merlot.
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• Any type of blue-veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.
• Use a nonstick skillet that just fits the veal in one layer. If it is too big, the sauce will evaporate while cooking.
• Place water for linguine on to boil.
• Prepare all ingredients.
• Make linguine.
• Make veal.
To buy: 2 (6-ounce) veal cutlets, 1 small package crumbled Gorgonzola cheese, 1 small package fresh or dried linguine, 1 bunch parsley, 1 small jar sweet pimento.
Staples: Flour, skim milk, olive oil, olive oil spray, salt, black peppercorns.